Tamuk – An Offering of Christians in Churches of Kerala

Ingredients for Tamuk:

1. Jnaalipoovam (Rasa kadali) – A small type of banana – 101
2. Puzhukkalari (parboiled rice – brown colour) – 1 kg
3. Jaggery – 1 kg
4. Coconut – 2
5. Cumin seeds – 2 tsp
6. Cardamom – 10-12

Method of preparation of Tamuk:

1. Clean the rice and drain the water.
2. Use a big kadai (cheena chatti) to fry it well. Rice should be fried well till bubbles form.
3. Then grind rice without water, similar to the flour of the steamcake.
4. Melt jaggery and extract its dust particles. Then add grated coconut and fry it well. Turn the flame off.
5. Remove the banana skin and split it into two (lengthwise). Then make it four slices. So, we will get 8 square/rectangular pieces.
6. Add these banana pieces to the jaggery-banana mixture.
7. Add rice flour little by little to this mixture and stir well.
8. Make small balls and serve.

What are the things to be noted while preparing Tamuk?

• All the accessories used for the Thamuk preparation are to be cleaned and dried well before use.
• Rasakadali is best. If we use Palayamkodan banana, the Thamuk balls may melt later.
• Before frying rice, the kadai should be hot.
• The spatula used for stirring rice also has some peculiarities. It’s made from the stick of coconut leaves (called eerkkil in Malayalam). Tie a few sticks to form a broom to fry rice so that all rice grains are cooked equally.